Crispy Chicken Cutlets
These easy chicken cutlets are thin, crispy, and golden on the outside while staying juicy and tender inside. Using a tortilla press makes it incredibly easy to get every piece of chicken to an even thickness so they cook quickly and evenly. Finish them with a squeeze of fresh lemon for an easy dinner that's ready in about 30 minutes.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (about 2 large breasts)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- Avocado oil or other neutral oil, for frying
- Fresh lemon for serving
Instructions
- Cut each chicken breast in half lengthwise, then cut each half into 2 pieces to make 4 cutlets from each breast, or about 8 pieces total.
- Line a tortilla press with parchment paper. Place one piece of chicken in the press at a time and press until thin and evenly flattened. Repeat with the remaining chicken.
- No tortilla press? Place each piece of chicken between two sheets of plastic wrap or parchment paper and flatten with a meat mallet or rolling pin until evenly thin.
- In a small bowl, combine the salt, pepper, and garlic powder. Pat both sides of the chicken cutlets dry with paper towels, then season both sides evenly with the seasoning mixture.
- Whisk the eggs in a shallow bowl. In a separate shallow bowl, combine the Italian breadcrumbs and grated Parmesan cheese.
- Dip one cutlet into the egg, coating both sides. Lift it from the egg and allow the excess to drip off. Transfer it to the breadcrumb mixture and coat completely, gently pressing the breadcrumbs onto the chicken. Transfer the breaded cutlet to a clean plate and repeat with the remaining chicken.
- Tip: Use one hand for the egg and the other hand for the breadcrumb mixture. This keeps your fingers from becoming breaded right along with the chicken!
- Pour enough avocado oil into a large skillet to completely cover the bottom. Heat over medium-high heat for about 5 minutes, or until the oil is hot and shimmering.
- Working in batches, add 2-3 chicken cutlets to the hot oil, being careful not to overcrowd the pan. Cook for approximately 2 minutes per side, until the breading is golden brown and crispy and the chicken reaches an internal temperature of 165°F.
- Transfer the cooked chicken cutlets to a paper towel-lined plate. Repeat with the remaining chicken, adding additional oil to the skillet if needed.
- Just before serving, squeeze fresh lemon juice over the crispy chicken cutlets. Serve warm.
Notes
- Keep the thickness even. The tortilla press makes quick work of flattening the chicken and helps every cutlet cook at approximately the same rate.
- Don't overcrowd the skillet. Cooking in batches keeps the oil hot and gives the chicken a crisp, golden crust.
- Use a high smoke point oil. Avocado oil works especially well, but another neutral high-heat cooking oil can be substituted.
- Bread ahead of time. The chicken can be breaded, placed on a plate or baking sheet, covered, and refrigerated until you're ready to cook.
- Serving ideas: Serve these crispy chicken cutlets with green beans, slice them over a salad, use them for sandwiches, or turn them into Chicken Parmesan.